Today I’m bringing you a truly luscious, layered dessert that is going to become your new obsession: Biscoff Banana Pudding. Trust me, you’re going to love this! This is a creamy, dreamy spin on the classic Southern favorite, trading out vanilla wafers for the spiced, caramelized magic of Biscoff cookies and folding in that irresistible melted cookie butter. It’s got that perfect balance of soft bananas, silky pudding, and a delightful crunch on top. This one’s a game-changer for potlucks, holidays, or just when you need a little soul-soothing sweetness.

Why You’ll Love This Recipe

The Ultimate Comfort Food Hybrid: We’re taking the nostalgic goodness of banana pudding and infusing it with the warm, spiced flavor of Biscoff. It’s a flavor match made in dessert heaven!
No Baking Required: That’s right! This show-stopping dessert comes together without ever turning on your oven. All you need is a little chill time.
Silky and Crunchy Perfection: The layering of creamy pudding, soft bananas, and those crisp, spiced Biscoff cookies creates a beautiful texture explosion in every single bite.
Seriously Simple to Assemble: If you can layer, you can make this. It looks impressive, but it’s easy enough for a weeknight treat.

Ingredients

All you need for this Biscoff Banana Pudding is a little patience (waiting for it to chill is the hardest part!) and these superstar ingredients.

Ripe Bananas: The core of the dish! They provide natural sweetness and become wonderfully soft and tender as they chill.
Lemon Juice: A little secret weapon to toss with the bananas; it keeps those slices bright and prevents them from browning before assembly.
Instant Vanilla Pudding Mix & Cold Milk: The foundation of our creamy magic. These two quickly whisk up to create that perfectly thick, sweet custard base.
Heavy Cream, Powdered Sugar, & Vanilla Extract: This trio whips up into our homemade, fluffy clouds of sweetness—the perfect light contrast to the rich pudding.
Biscoff Spread: The star of the show! Melting it slightly allows us to swirl it beautifully into the pudding, infusing the whole dessert with that signature caramelized flavor.
Biscoff Cookies: These are the key to the layers, softening as they soak up the pudding to give you a cake-like texture.
Crushed Biscoff Cookies: Reserve these for the very top—they give that essential final crunch and gorgeous visual appeal.

The ingredients with specific measurements and amounts required for this recipe will be found right under the article in the complete recipe card!

How to Make the Biscoff Banana Pudding

Step 1: Prep the Bananas and Pudding Base

First things first, get those bananas ready! Slice them up and give them a gentle toss with the lemon juice so they stay beautiful and bright. Next, whisk your instant vanilla pudding mix with the cold milk for about two minutes. You’ll see it start to thicken right away! Pop that in the fridge for 10 minutes to firm up a bit more.

Step 2: Whip the Creamy Topping

While the pudding chills, it’s time to make the whipped cream. In a separate bowl, combine your heavy cream, powdered sugar, and vanilla extract. Whip this mixture until soft, billowy peaks form. It should be light and hold its shape!

Step 3: Combine and Swirl the Biscoff

Now for the creamy goodness! Gently fold about half of your freshly whipped cream into the chilled pudding mixture. This lightens it up beautifully. Next, drizzle in a few spoonfuls of that slightly melted Biscoff spread and give it a quick, gentle swirl. We’re looking for ribbons of cookie butter, not a fully homogenous mix—that swirl is where the flavor magic happens!

Step 4: Layer the Dessert Magic

Grab your favorite serving dish—a clear glass one really shows off those beautiful layers! Start with a layer of Biscoff cookies on the bottom, followed by a layer of the Biscoff pudding mixture, and finally, a layer of the sliced bananas. Repeat these layers until your dish is filled, making sure your final layer is the pudding mixture.

Step 5: Chill and Garnish

Spread the remaining whipped cream evenly over the top of the pudding. Take the rest of your melted Biscoff spread, warm it just slightly so it flows easily, and drizzle it artfully over the cream. Finish with a generous sprinkle of those crushed Biscoff cookies for that perfect, spiced crunch. Cover it lightly and chill for at least 2 hours (or preferably longer!) to allow the flavors to blend and those cookies to soften just right.

Pro Tips for Making the Recipe

Don’t Skip the Lemon Juice: This simple step is crucial! Lemon juice stops the bananas from turning brown, keeping your layers looking fresh and appetizing.
Get the Right Ripeness: Use bananas that are ripe but still slightly firm. If they are too soft (like for banana bread), they will turn mushy when chilled.
Don’t Over-Mix the Biscoff Swirl: When adding the melted Biscoff spread to the pudding, use a light hand. You want streaks and ribbons of cookie butter so you get pockets of intense flavor, not just a uniform color.
Chill is Key: The 2-hour chill time is truly non-negotiable! This is when the cookies soften into that wonderful cake-like texture, and the complex Biscoff flavors fully meld with the vanilla and banana.

How to Serve

This dessert is gorgeous enough to serve straight from the dish, but here are a few ways to elevate the experience:

Keep it Classic: Simply spoon generous portions into individual glass cups or small bowls to show off those stunning layers.
A Coffee Pairing: Serve this alongside a hot cup of coffee, a latte, or a cold brew. The spiced notes of the Biscoff pair beautifully with coffee flavors.
Fancy Finish: For a holiday or party, use a piping bag to create elegant swirls of the final whipped cream layer before drizzling the melted Biscoff.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is a big if!), place them in an airtight container in the refrigerator. They will stay delicious for up to 3 days, though the bananas may start to soften quite a bit after the second day.

Freezing

Banana pudding is generally not recommended for freezing. The texture of the pudding and the bananas can become grainy or watery upon thawing, losing that signature creamy consistency.

Reheating

No reheating required! This is a dream of a dessert that is always served cold. Just pull it straight from the fridge and enjoy.

FAQs

1. Can I use homemade pudding instead of instant mix?

Absolutely! If you prefer to make your pudding from scratch, you certainly can, and it often adds an even richer flavor. Just ensure your homemade vanilla custard is fully chilled and thickened before you fold in the whipped cream and start the layering process. The texture needs to be robust enough to hold up the cookies and bananas.

2. How far in advance can I make this dessert?

You can assemble this Biscoff Banana Pudding up to 24 hours in advance for the best texture. It needs a minimum of 2 hours to set, but letting it sit for 4-8 hours allows the cookies to soften perfectly. If you make it too far ahead (beyond 36 hours), the bananas can start to become quite soft.

3. What if I can’t find Biscoff spread or cookies?

While Biscoff gives this recipe its unique signature flavor, you can substitute other cookie butter brands and any similar spiced, crunchy cookie. Look for Speculoos cookies, which are essentially the same. For the spread, any brand labeled “cookie butter” will give you a similar rich, caramelized taste.

4. Can I make this into individual servings?

Yes, and they look stunning! Instead of layering in one large dish, use individual mason jars, small tumblers, or wine glasses. The layering process is the same, just done on a smaller scale. This makes serving at a party incredibly easy and elegant.